Raspberry Lemon Bread
As a person with celiac disease, I am always looking for ways to switch up my food or make it tastier. I eat a lot of the same things. Adding in a little change keeps things interesting.
To my lemon bread recipe I added a raspberry topping. This makes for a sweet and zesty combo that is satisfyingly delicious.
Start by making your raspberry sauce then your lemon bread. Combine for wonderfulness.
- 2 cup fresh raspberries
- 1/4 cup pure maple syrup
- 1 tbsp fresh lemon juice
- 8 eggs
- 2/3 cup fresh lemon juice
- 2/3 cup maple syrup
- 1/2 cup extra virgin olive oil
- 1 tsp pure vanilla extract
- 1 tsp lemon extract
- 2 2/3 cup almond flour
- 1/2 cup coconut flour
- 1 1/2 tsp baking soda
- 1/2 tsp Real salt or sea salt
Add the following ingredients to a small saucepan.
2 C of fresh raspberries
1/4 C pure maple syrup
1 T fresh lemon juice
Mash the berries with a fork to help the breakdown process. Turn heat to medium/high. Bring everything to a boil.
Reduce heat to low. Continue to low boil/simmer for 15 minutes or until the sauce starts to thicken.
Remove pan from heat and allow to cool. Set aside.
To a large bowl add the following wet ingredients mixing well.
8 eggs
2/3 C fresh lemon juice
2/3 C pure maple syrup
1/2 C extra virgin olive oil
1 t pure vanilla extract
1 t lemon extract
Then add the following dry ingredients. Mix well and really whip it to incorporate everything until smooth.
2 2/3 C almond flour
1/2 C coconut flour
1 1/2 t baking soda
1/2 t Real salt or sea salt
Lightly spray a parchment lined 9×13 pan. Carefully pour your batter into your pan. Use a large spoon to evenly spread your mixture, holding the parchment paper as I find it moves around a bit.
Spoon your cooled raspberry sauce atop your lemon batter.
Use a butter knife to swirl and combine the two.
Bake at 350 degrees for 40 minutes.
Allow to cool all the way, slice and serve.